Lemon Mousse Cake

Ingredients

• 1 prepared sponge cake layer (8 or 9 inches)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 1 packet (7g) unflavored gelatin
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup water
• Fresh berries, mint leaves, or extra lemon zest for garnish (optional)

Instructions

1. Prepare the Base:
   Place the sponge cake layer on the bottom of a springform pan or cake ring.
2. Bloom the Gelatin:
   In a small bowl, sprinkle gelatin over 1/4 cup of water and let it sit for 5 minutes to bloom.
3. Make the Lemon Custard:
   In a heatproof bowl, whisk together egg yolks, granulated sugar, lemon juice, and zest. Place the bowl over a pot of simmering water (double boiler) and cook, whisking constantly, until slightly thickened (about 5–7 minutes).
4. Add Gelatin:
   Remove from heat and stir in the bloomed gelatin until fully dissolved. Let it cool to room temperature.
5. Whip the Cream:
   In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
6. Fold Together:
   Gently fold the cooled lemon custard into the whipped cream until smooth and airy.
7. Assemble:
   Pour the lemon mousse over the sponge cake layer, smoothing the top. Cover and refrigerate for at least 4 hours or until fully set.
8. Serve:
   Carefully remove the cake from the pan. Garnish with fresh berries, mint, or lemon zest if desired. Slice, serve, and enjoy! 🍋✨

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